Asian Fish Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
3.0g
Energy (kJ)
161kJ
Energy (kcal)
38kcal
Carbohydrate incl. fibre (g)
5.1g
Carbohydrate excl. fibre (g)
3.5g
Sugar (g)
2.6g
Fibre (g)
1.6g
Fat (g)
1.4g
Saturated fat (g)
0.2g
Unsaturated fat (g)
1.0g
Monounsaturated fat (g)
0.5g
Polyunsaturated fat (g)
0.6g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
305mg
Salt (g)
0.76g
Vitamin A (IU)
737IU
Vitamin C (mg)
14.2mg
Calcium (mg)
40mg
Iron (mg)
0.98mg
Potassium (mg)
214mg
Total
12.0g
646kJ
154kcal
20.4g
14.0g
10.4g
6.3g
5.5g
0.8g
4.1g
1.9g
2.2g
0.0g
0mg
1221mg
3.04g
2947IU
56.7mg
159mg
3.90mg
854mg
- 1 bunch pak choi
- 1.5 l water
- 1 Knorr fish stock pot
- 1 tbsp fresh ginger cut into thin strips
- 1 tbsp light soy sauce
- 400 g firm white fish cut into slices
- 75 g oyster mushroom roughly chopped
- 1 tsp sesame oil
- 200 g fresh beansprouts
- 2 tbsps spring onion sliced
- 1 Remove the core from the pak choi and cut it into 4 parts. Bring stock to the boil.
- 2 Add ginger, soy sauce and stir to combine. Reduce heat.
- 3 Add fish. Simmer gently for 1 minute. Add mushrooms and simmer for 1 more minute.
- 4 Add pak choi and cook for another 2–3 minutes. Stir in sesame oil. Serve garnished with bean sprouts, coriander and spring onions.